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All-American Clam Chowder

7 oz Clams, canned with liquid, * see note
3 sl Bacon
1/2 c Onion, minced
1 c Potatoes, cubed
1 cn Cream of celery soup
1 1/2 c Milk
1 ds Black pepper

* Save the clam liquor.

Cook bacon in frying pan until crisp. Remove, drain and break into 1" pieces. Brown onion in bacon fat. Add clam liquor and potatoes. Cover. Cook over low heat until potatoes are done (about 15 minutes). Blend in bacon pieces, minced clams, and other ingredients. Heat, but don't boil. Bacon may be used for garnish. Serves 4.

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